This recipe is so easy I actually made it one handed with a 25 pound child in the other.
Ginja Almond Cookies:
- 3 egg whites.
- 1/4 tsp cream of tartar.
- 4 tbsp cane sugar.
- 1 1/2 cup almond flour.
- 2 tsp vanilla extract.
- 1/2 tsp almond extract.
- 2 tbsp ginja cherry liqueur.
Put whites into bowl of stand mixer with cream of tartar.
Using the balloon whisk attachment blend on medium until frothy.
Then turn up to high and start adding sugar 1T at a time. Whip until stiff peaks form.
Remove bowl and gently fold almond flour, extracts and Ginja into the whites until just combined.
I use a gallon size freezer bag with the corner snipped off to pipe these out to 1 1/2 inch mounds.